Functional Additives for Bakery Foods (AVI Books)
Publisher: Springer
Published: December 31, 1995
Language: eng
Number of pages: 287
ISBN-13: 9780442003531
First sentence: The use of oxidizing chemicals in baking confers technological advantages that are necessitated mainly by the demand for increased throughput in the modern baking industry, along with a perception that the whitest, brightest possible crumb color is desired by the customer.